Paula Deen's Molten Lava Cake

READY IN: 14mins
Recipe by Jenn1980

I found this in Paula's New Magazine. I felt it would be great for a Valentine's dinner. Paula says this cake is great alone, but it can be topped with vanilla ice cream or a raspberry sauce. The recipe can be made ahead and refrigerated for 2 to 3 days.

Top Review by ncsnowbird

I made this for my husband on Valentine's Day and he loved it (as did the kids). Substituted 8-oz semi-sweet chocolate chips, used four whole eggs and omitted the Grand Marnier. Baked in six large silicone muffin cups for 14 min. They were easy to remove after cooling for 5 min or so. The centers were wonderfully gooey. Served with a drizzle of raspberry sauce on the side. Great recipe! This is definitely going in the family recipe book.

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Grease 6 (6-ounce) custard cups.
  2. Melt chocolates and butter in the microwave or in a double boiler. Add flour and sugar to chocolate mixture. Stir in eggs until smooth. Stir in vanilla and Grand Marnier. Divide batter evenly among custard cups.
  3. Bake for 14 minutes. Edges should be firm but the center will be runny. Run a knife around the edge to loosen and invert onto dessert plate.
  4. Top with vanilla ice cream or raspberry sauce. (Topping optional).
  5. Enjoy!

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